Easy Almond Coffee Cake with Almond Extract
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This soft and fluffy Almond Coffee Cake is bursting with almond flavor and is super moist thanks to the addition of sour cream! The coffee cake is topped with a buttery almond streusel. It’s perfect for breakfast, brunch, dessert, or as a snack!
After making my Blueberry Buckle Coffee Cake, I knew I needed a few more simple coffee cake recipes! This fluffy almond coffee cake uses just 12 pantry-staple ingredients and I promise it is so easy to make. Plus it’s delicious and will certainly impress your guests!
If you’re looking for the perfect recipe to bring to potlucks, bake sales, or brunch, this sweet almond coffee cake is it! So move over almond croissants, this almond coffee cake is the new almond sweet treat that you’re going to want to have!
As a lover of breakfast and a recipe developer, cake any time of day works for me! Check out my Pumpkin Coffee Cake, as well as this more indulgent Blood Orange Almond Pound Cake.
why you’ll love this cake recipe
- This delicious coffee cake is super simple to make and takes just 20 minutes to prep.
- It’s perfect for almond lovers! The cake uses almond extract and is topped with a cinnamon almond crumb topping.
- This moist cake has an almond topping which is arguably the best part of the coffee cake.
- You can make this in a 8×8 square pan or a 9-inch round pan.
ingredients
- All-purpose flour: I’ve only tested this coffee cake recipe with all-purpose flour. Make sure to spoon the flour into your measuring cup and then level it out if you aren’t using a kitchen scale!
- Baking Powder: baking powder is going to help give this almond cake it’s lift!
- Unsalted Butter: I prefer to use unsalted butter, that way I can control the amount of salt in the cake.
- Granulated Sugar: Coffee cake tends to use white sugar or granulated sugar and not light brown sugar. You’ll need it for both the cake and the streusel!
- Pure Almond Extract: adding just a quarter teaspoon of almond extract to the cake batter is going to help boost that almond flavor, so don’t skip this!
- Whole Milk: I recommend using whole milk when you’re baking, it adds more flavor and richness to the cake.
- Sour Cream: I love adding sour cream to my coffee cakes. The fat in the sour cream is going to make it super moist, rich, and tender.
- Ground Cinnamon: adding a dash of cinnamon is going to give the almond streusel warm flavors, which is exactly what we want in a coffee cake!
- Sliced Almonds: for even more almond flavor, I love adding sliced almonds to the streusel topping. Plus it adds a nice little crunch.
step by step instructions
Step 1: Preheat your oven to 350°Fahrenheit and grease an 8×8 square pan. Line with parchment paper and set aside.
Step 2: Start by making the streusel. In a bowl, melt the butter and let cool slightly. Add the almond extract. Mix in the granulated sugar, flour, and ground cinnamon. Toss in the sliced almonds. Place in the fridge while you make the cake.
Step 3: In a small bowl, mix together the flour, salt, and baking powder.
Step 4: In a separate bowl, use an electric mixer to cream the sugar and butter until smooth. Add the egg, vanilla extract, almond extract, and sour cream.
Step 5: Add the dry ingredients and milk in alternating additions, starting and ending with the flour mixture. Mix until just combined.
Step 6: Pour the cake batter into your prepared pan. Top with the crumbled cinnamon almond streusel.
Step 7: Bake in the preheated oven for 33-38 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan for 10-15 minutes before removing the warm cake to a wire rack to cool completely.
Step 8: Once cooled, top with almond icing- in a small bowl whisk together the powdered sugar, almond extract, and milk until smooth. Drizzle the glaze over the cake, slice, and enjoy with a nice cup of coffee!
Tips & Notes
- I always recommend using a kitchen scale to weigh out your flour or scoop flour into your measuring cup with a spoon. It’s super easy to add too much flour with measuring cups, and that’ll make the coffee cake dense and dry.
- When you’re adding the dry ingredients and milk, try not to over mix the cake batter. Over mixing is going to make the cake dry and it won’t be as fluffy.
- What I love about this cake is you can switch up the type of pan you use. I’ve tested this cake in a 8×8 square pan, a round 9-inch cake pan, but you could also use a 9-inch springform pan. If you wanted to make in it a 9×5 loaf cake, it will take longer to bake.
Storage and Reheating Instructions
Keep the cake in an airtight container at room temperature for 4-5 days.
To freeze, tightly wrap in plastic wrap and then place in a freezer bag. Freeze for up to 2 months. Let thaw at room temperature to enjoy.
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Almond Coffee Cake
Ingredients
Streusel
- 8 tbsp (8 tbsp) unsalted butter, melted and cooled
- ¼ tsp (0.25 tsp) almond extract
- ¾ cup (150 g) granulated sugar
- 1 cup (125 g) all-purpose flour spooned and leveled
- 1 ½ tsp (1.5 tsp) cinnamon
- ¼ cup (23 g) sliced almonds
Almond Cake
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 2 tsp (2 tsp) baking powder
- ½ tsp (0.5 tsp) salt
- ¼ cup (56.75 g) unsalted butter, at room temperature
- ¾ cup (150 g) granulated sugar
- 1 (1) large egg, at room temperature
- 1 (1) egg yolk, at room temperature
- 1 tsp (1 tsp) vanilla extract
- ½ tsp (0.5 tsp) almond extract
- ¼ cup (57.5 g) sour cream, at room temperature
- ½ cup (118.29 ml) whole milk, at room temperature
Icing
- ½ cup (60 g) powdered sugar
- ¼ tsp (0.25 tsp) almond extract
- 1-2 teaspoons (1 teaspoons) milk
Equipment
Instructions
- Preheat your oven to 350°Fahrenheit and grease an 8×8 square pan. Line with parchment paper and set aside.
- Make the streusel- In a bowl, melt the butter and let cool slightly. Add the almond extract. Mix in the granulated sugar, flour, and ground cinnamon. Toss in the sliced almonds. Place in the fridge while you make the cake.8 tbsp unsalted butter, ¼ tsp almond extract, 1 cup all-purpose flour spooned and leveled, ¾ cup granulated sugar, 1 ½ tsp cinnamon, ¼ cup sliced almonds
- In a small bowl, mix together the flour, salt, and baking powder.2 cups all-purpose flour, 2 tsp baking powder, ½ tsp salt
- In a separate bowl, use an electric mixer to cream the sugar and butter until smooth. Add the egg, vanilla extract, almond extract, and sour cream.¼ cup unsalted butter, ¾ cup granulated sugar, 1 large egg, 1 egg yolk, ¼ cup sour cream, 1 tsp vanilla extract, ½ tsp almond extract
- Add the dry ingredients and milk in alternating additions, starting and ending with the flour mixture. Mix until just combined.½ cup whole milk
- Pour the cake batter into your prepared pan. Top with the crumbled cinnamon almond streusel.
- Bake in the preheated oven for 33-38 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan for 10-15 minutes before removing the warm cake to a wire rack to cool completely.
- Once cooled, top with almond icing- in a small bowl whisk together the powdered sugar, almond extract, and milk until smooth. Drizzle the glaze over the cake, slice, and enjoy with a nice cup of coffee!½ cup powdered sugar, ¼ tsp almond extract, 1-2 teaspoons milk
Notes
- Keep the cake in an airtight container at room temperature for 4-5 days.
- To freeze, tightly wrap in plastic wrap and then place in a freezer bag. Freeze for up to 2 months. Let thaw at room temperature to enjoy.
- Can be made in an 8×8 square pan, a 9-inch round pan, or a 9×5 loaf pan (add extra baking time to load pan).
This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!
This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!
